3.  Specific food components and portion sizes must be offered in order to claim USDA reimbursement for meals served to students…

4.  Food Component— One of five food groupings for reimbursable meals  Food Item— A specific food offered within the five food components

5.  Five Components: Fruits Vegetables Grains Meat/Meat Alternates Fluid Milk

6.  Grades K-8 ComponentMinimum Daily Serving  Meat/Meat Alternates1 oz.  Grains1 oz.  Vegetables3/4 Cup  Fruits1/2 Cup  Milk1 Cup *Shelby County Schools offers 2 - ½ cup servings of Vegetables

7.  Grades 9-12 ComponentMinimum Daily Serving  Meat/Meat Alternates 2 oz.  Grains2 oz.  Vegetables1 Cup  Fruits1 Cup  Milk1 Cup *Shelby County Schools offers 2 - ½ cup servings of Vegetables 2 - ½ cup servings of Fruit

8.  To permit students to select only the foods they want to consume.  To reduce food waste in school nutrition programs.

9.  Full amounts of each component must be available from which to choose  Students are permitted to decline one or two food components  Students have the option of which component(s) and food item(s) to decline or select  A meal is priced as a unit regardless if the student takes 3, 4 or all 5 meal components  The food items served must be Full Servings.

10. Identify Content of Reimbursable Lunch near or at the beginning of the serving line(s).  Students  Technicians  Supervisors 9

11.  At least ½ cup serving of the Fruit OR Vegetable Component  At least 3 of 5 components  At least 2 of the components Must be full components

12.  Supervisors must make sure Students and Technicians can identify at the “point of service” which combinations of food items qualify as a reimbursable meal. Technicians may suggest that students without a Fruit OR Vegetable take one  All schools will use the one touch reimbursable meal key.  Student meals who do not meet the requirement for reimbursable meal will be keyed in separately & charged a la carte prices.  All A La Carte items Must be keyed in separately. LUNCH ACCOUNTABILITY

13. Point of Service Sales Screen

14. Remember :  All Components MUST be offered  Must have 3 of the 5 Components  Must have 2 Full Components  Must have ½ cup Fruit OR ½ cup Vegetable Let’s Play…

15. Planned Reimbursable MealStudent Selects: Hamburger Yogurt Blast (Fruit Plate) 3 Cheese Bread w/ Marinara Hamburger Baked Crinkle Cut Fries (1/2 Cup) Veggies With Dip (1/2 cup) Asst. Fresh Fruit Basket Chilled Peaches (1/2 cup) Fluid Milk (1 Cup, Choice)

16. Planned Reimbursable MealStudent Selects: Hamburger Yogurt Blast (Fruit Plate) 3 Cheese Bread w/ Marinara Hamburger Baked Crinkle Cut Fries (1/2 Cup) Veggies With Dip (1/2 cup Asst. Fresh Fruit Basket Chilled Peaches (1/2 cup) Fluid Milk (1 Cup, Choice) No-There are 3 Components, but not a ½ cup of Fruit or Vegetable.

17. Planned Reimbursable MealStudent Selects: Breaded Chicken Sandwich Burrito w/ Chili Chef Salad w/Roll Seasoned Baked Potato ( 1/2 Cup) Romaine Garden Salad Asst. Fresh Fruit Basket Chilled Peaches (1/2 Cup) Fluid Milk (Choice)

18. Planned Reimbursable MealStudent Selects: Breaded Chicken Sandwich Burrito w/ Chili Chef Salad w/Roll Seasoned Baked Potato ( 1/2 Cup) Romaine Garden Salad Asst. Fresh Fruit Basket Chilled Peaches (1/2 Cup) Fluid Milk (Choice) Yes-There are 3 Components w/ 3 Full Components & 1 is a Vegetable

19. Planned Reimbursable MealStudent Selects: Fish Strips Pizza Cheese Wedge Veggie Salad Combo Pizza Cheese Wedge Green Beans (1/2 Cup) Romaine Garden Salad Fruit Pear Slices (1/2 Cup) Asst. Fresh Fruit Asst. Fresh Fruit Basket WG Roll Fluid Milk (Choice)

20. Planned Reimbursable MealStudent Selects: Fish Strips Pizza Cheese Wedge Veggie Salad Combo Pizza Cheese Wedge Green Beans (1/2 Cup) Romaine Garden Salad Fruit Pear Slices (1/2 Cup) Asst. Fresh Fruit Asst. Fresh Fruit Basket WG Roll Yes-There are 3 Components w/ 3 Full Components and at least 1 is a Fruit or Vegetable

21. Planned Reimbursable MealStudent Selects: Crispito w Chili & Cheese Hot Dog Chef Salad Hot Dog Whole Kernel Corn (1/2 Cup) Refried Beans (1/2 Cup) Refried Beans Asst. Fresh Fruit Basket Mandarin Oranges (1/2 cup) Mandarin Oranges WG Roll Fluid Milk (Choice)

22. Planned Reimbursable MealStudent Selects: Crispito w Chili & Cheese Hot Dog Chef Salad Hot Dog Whole Kernel Corn (1/2 Cup) Refried Beans (1/2 Cup) Refried Beans Asst. Fresh Fruit Basket Mandarin Oranges (1/2 cup) Mandarin Oranges WG Roll Yes-There are 4 Components

23. Planned Reimbursable MealStudent Selects: Spaghetti Fish Filet Sandwich Veggie Salad Combo Romaine Garden Salad (1/2 Cup) Green Beans (1/2 Cup) Calf. Blend Veg. Chilled Pears Slices (1/2 cup) Fruit Cocktail (1/2 cup) WG Roll Fruit Cocktail Fluid Milk (Choice)Choc. Skim Milk

24. Planned Reimbursable MealStudent Selects: Spaghetti Fish Filet Sandwich Veggie Salad Combo Romaine Garden Salad (1/2 Cup) Green Beans (1/2 Cup) Calf. Blend Veg. Chilled Pears Slices (1/2 cup) Fruit Cocktail (1/2 cup) WG Roll Fruit Cocktail Fluid Milk (Choice)Choc. Skim Milk No- Student selected 3 Components & a Fruit & Veg, but only 1 full Component. Partial Components

25. Planned Reimbursable MealStudent Selects: Turkey Burger on WG Bun Chicken Wing Boneless Soy Jammer w/ CHS/Chips Seasoned Baked Potato (1/2 Cup) California Blend Veg w CHS (1/2 Cup) Sandwich Trimmings Seasoned Baked Potato California Blend Veg w CHS Asst. Fresh Fruit Basket Chilled Pears Slices (1/2 Cup) Asst. Fresh Fruit Basket Fluid Milk (Choice)Choc. Skim Milk

26. Planned Reimbursable MealStudent Selects: Turkey Burger on WG Bun Chicken Wing Boneless Soy Jammer w/ CHS/Chips Seasoned Baked Potato (1/2 Cup) California Blend Veg w CHS (1/2 Cup) Sandwich Trimmings Seasoned Baked Potato California Blend Veg w CHS Asst. Fresh Fruit Basket Chilled Pears Slices (1/2 Cup) Asst. Fresh Fruit Basket Fluid Milk (Choice)Choc. Skim Milk Yes-There are 3 Components w/ 2 Full Components & at least ½ cup of Fruit/Veg

27. Planned Reimbursable MealStudent Selects: Breaded Chicken Sandwich Lasagna w/ Garlic Bread Chef Salad w/Ranch Breaded Chicken Sandwich Green Beans (1/2 Cup) Romaine Garden Salad Sandwich Trimmings Asst. Fresh Fruit Basket Chilled Peaches (1/2 Cup) WG Roll Fluid Milk (Choice)

28. Planned Reimbursable MealStudent Selects: Breaded Chicken Sandwich Lasagna w/ Garlic Bread Chef Salad w/Ranch Breaded Chicken Sandwich Green Beans ( 1/2 Cup) Romaine Garden Salad Sandwich Trimmings Asst. Fresh Fruit Basket Chilled Peaches (1/2 Cup) WG Roll Fluid Milk (Choice) No- Student selected 2 Full Components & not a ½ cup Fruit & Veg. Sandwich trimmings are not ½ cup.

30. How does Offer vs. Serve work for Breakfast with withFood-Based Menu Planning?

31. COMPONENT ONE: MILK (one serving) 8oz. of fluid milk (as a beverage or on cereal or both) 8oz. of fluid milk (as a beverage or on cereal or both) COMPONENT TWO: JUICE/FRUIT/VEGETABLE(one serving) 1/2 cup of fruit and/or vegetable; or full- strength fruit or vegetable juice 1/2 cup of fruit and/or vegetable; or full- strength fruit or vegetable juice COMPONENT THREE: GRAINS (two servings) 2 servings of grain OR 2 servings of grain OR 1 serving of grain and 1 serving of 1 serving of grain and 1 serving of meat/meat alternate meat/meat alternate The three food components for breakfast are:

32. BIGGER, BETTER BREAKFAST: vWe offer a variety of three (3) breakfast choices every day: A: Grab & Go Choice Such as: UBR (2 Grains) Apple Cinnamon Bar (1 Grain) w/ Cheese (1 Meat) UBR (2 Grains) Apple Cinnamon Bar (1 Grain) w/ Cheese (1 Meat) Yogurt & Granola (Meat & Grain)Blueberry Muffin (2 Grains) Yogurt & Granola (Meat & Grain)Blueberry Muffin (2 Grains) B: A Hot Entrée Choice Such as: Sausage Bagel (Meat & Grain) Chicken Slider (Meat & Grain) Sausage Bagel (Meat & Grain) Chicken Slider (Meat & Grain) C: Cereal & Graham Crackers (2 Grains) *Grizzlies Kit- (2 Grains & 1 Fruit) *Do Not Mix and Match Choices*

33. TRADITIONAL FOOD-BASED MENU PLANNING BREAKFAST Offer Vs. Serve Students must be offered all Three required Food Components: v Students must be offered all Three required Food Components: - One serving Milk - One serving Milk One serving of Juice/Fruits/Vegetables - One serving of Juice/Fruits/Vegetables Two servings of Grains - Two servings of GrainsOR One serving of Grain & One serving of Meat/Meat Alternate One serving of Grain & One serving of Meat/Meat Alternate

34. For an Offer vs. Serve Breakfast to qualify as reimbursable it must contain certain combinations of foods. Supervisors need to make sure the technicians and students can identify at the “point of service” which combinations of food items qualify as a reimbursable meal.

35. v The serving sizes must equal the minimum quantities required by age/grade group.  Students must select three food items and one must be a fruit, juice, or vegetable. v The breakfast must be priced as a unit. (In other words, the charge for the meal is the same whether or not a student chooses to decline a food item.) Offer vs. Serve (cont.) vStudents must select the three food items from two different components.

37. Planned Reimbursable BreakfastStudent Selects: Sausage and Biscuit Ultimate Breakfast Round Grizzlies Breakfast Kit Variety of 100% Fruit Juice Asst. Fresh Fruit Fluid Milk (Choice) Skim Milk

38. Planned Reimbursable BreakfastStudent Selects: Sausage and Biscuit Ultimate Breakfast Round Grizzlies Breakfast Kit Variety of 100% Fruit Juice Asst. Fresh Fruit Fluid Milk (Choice)Skim Milk Yes-There are 5 items; and a full serving of fruit.

39. Planned Reimbursable BreakfastStudent Selects: Cinnamon Glazed Pancake Breakfast Apple Stick Cereal & Graham Crackers Breakfast Apple Stick Variety of 100% Fruit Juice Asst. Fresh Fruit Variety of 100% Fruit Juice Fluid Milk (Choice)

40. Planned Reimbursable BreakfastStudent Selects: Cinnamon Glazed Pancake Breakfast Apple Stick Cereal & Graham Crackers Breakfast Apple Stick Variety of 100% Fruit Juice Asst. Fresh Fruit Variety of 100% Fruit Juice Fluid Milk (Choice) Yes-There are 3 items

41. Planned Reimbursable BreakfastStudent Selects: Sausage & Biscuit Blueberry Muffin Cereal & Graham Cracker Blueberry Muffin Variety of 100% Fruit Juice Asst. Fresh Fruit Variety of 100% Fruit Juice Fluid Milk (Choice) Skim Milk

42. Planned Reimbursable BreakfastStudent Selects: Sausage & Biscuit Blueberry Muffin Cereal & Graham Cracker Blueberry Muffin Variety of 100% Fruit Juice Asst. Fresh Fruit Variety of 100% Fruit Juice Fluid Milk (Choice) Skim Milk Yes-There are 4 items

43. Planned Reimbursable BreakfastStudent Selects: Turkey Sausage Wrap Yogurt & Granola Cereal & Graham Cracker Turkey Sausage Wrap Variety of 100% Fruit Juice Asst. Fresh Fruit Fluid Milk (Choice)

44. Planned Reimbursable BreakfastStudent Selects: Turkey Sausage Wrap Yogurt & Granola Cereal & Graham Cracker Turkey Sausage Wrap Variety of 100% Fruit Juice Asst. Fresh Fruit Fluid Milk (Choice) No-There are only 2 items

45. Planned Reimbursable BreakfastStudent Selects: French Toast Sticks w/ Smokies Apple Cinn Bar w/ String Cheese Cereal & Graham Cracker French Toast Sticks w/ Smokies Variety of 100% Fruit Juice Asst. Fresh Fruit Fluid Milk (Choice) Skim Milk

46. Planned Reimbursable BreakfastStudent Selects: French Toast Sticks w/ Smokies Apple Cinn Bar w/ String Cheese Cereal & Graham Cracker French Toast Sticks w/ Smokies Variety of 100% Fruit Juice Asst. Fresh Fruit Fluid Milk (Choice) Skim Milk Yes-There are 4 items

47.  Lunch- Students must select ½ Cup of Fruit or Vegetable, at least 3 Components & 2 Full Components  Breakfast- Student must select a minimum of 3 Food Items from 2 Components  Breakfast –Student must select a fruit/juice or vegetable  Ask the Student ”May I Help You”. Do Not Automatically place items on their plate that they did not choose  Students Do Not Have to Choose a Milk at Breakfast or Lunch, BUT 1% and Skim Milk must be offered at each meal.

48.  Serve the Correct Portion Sizes  All Pre K- 12 Students Entering the Serving Line, MUST Make Their Own Food Choices  Students May Select (2) ½ cup servings from the fruit/juice/vegetable component to comprise a reimbursable meal

50. “The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250- 9410, by fax (202) 690-7442 or email at program.intake@usda.gov. http://www.ascr.usda.gov/complaint_filing_cust.htmlprogram.intake@usda.gov Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (in Spanish). USDA is an equal opportunity provider and employer.”